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Recipe of the month:
Lemon Caper Pasta
Ingredients
1 pound penne pasta
1 lemon
1 tablespoon butter
1 shallot, chopped
2 cloves garlic, minced
2 (15-ounce) jars Alfredo sauce
1 cup ricotta cheese
3/4 cup reduced-sodium chicken broth
1 (3-ounce) jar capers, drained
1/4 teaspoon freshly ground black pepper
3 1/2 cups chopped cooked chicken
1 cup grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley, or as needed
Instructions
-Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.
-Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
-Zest and juice the lemon to yield 1 teaspoon zest and 3 tablespoons juice.
-Melt butter in a large skillet over medium heat. Add shallot and garlic. Cook and stir until tender, 2 to 3 minutes.
-Whisk together cooked shallot and garlic, lemon juice, Alfredo sauce, ricotta cheese, broth, capers, and pepper in a large bowl. Add penne and chicken; toss to combine.
-Spread in the prepared dish.
-Toss together Parmesan cheese and lemon zest in a small bowl. Spread over the pasta mixture.
-Bake in the preheated oven until hot and bubbly, 35 to 40 minutes. Garnish with parsley.
Enjoy!
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